Miso Stew

It's getting colder here, so I expect to be making more and more stews and soups. While this vegetable soup was tasty, I find myself coming more and more to the conclusion that I just don't like tofu. Perhaps next time I'll try making it with tempeh instead.

Mats
6 dried shiitake mushrooms
1 1/2 inches fresh ginger, peeled and cut into thick rounds
1 1/2 Tbsp soy sauce
1 Tbsp rice wine or sake
1 leek, white parts only, washed and cut into 1/2 inch thick slices
1c button mushrooms, washed and sliced thinly
1 sweet potato, peeled and cut into 1/2 inch dice
6oz green beans, washed and cut into bite sized bits
4 Tbsp miso. I used a dark miso because I like a strong flavor. Lighter miso will yield a more delicate flavor
8 oz tofu (or possibly tempeh), cut into 1/2 inch cubes
4 green onions, chopped
1 tsp sesame oil (optional)

Heat 5 cups water over high heat. Bring to a boil and add the dried shiitake mushrooms, the peeled ginger, soy sauce and sake. Reduce heat to medium and boil for 10 minutes.

Strain out the solids and discard. Reduce heat to medium-low and add the button mushrooms and leek. Boil for 5 minutes.

Add the sweet potato and green beans, cover, and boil for 7 minutes.

Meanwhile, combine the miso with 1c hot water and stir until the miso is dissolved. Add the miso to the soup and cook for 3 minutes.

Turn the heat to low and add the tofu. Don't boil! Let the tofu heat through for 2 minutes, then scoop and serve garnished with sliced green onion and a drizzle (less than 1/4 tsp) sesame oil